Portuguese Sweet Scones
Prep:
|
Cook:
10-12 scones (approximately 3-inches in diameter)
.svg){kind=icon}
Unknown
Ingredients
5 TBSP ghee
4 eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
⅓ cup honey
3 cups almond flour
½ cup raspberries
4 prunes, seeded and chopped
No items found.
70 grams ghee
4 eggs
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
80 ml (113 g) honey
330 grams almond flour
123 grams raspberries
4 prunes, seeded and chopped
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- In a food processor, combine together the ghee, eggs, vanilla extract, baking soda, salt, honey, and almond flour until the batter is well-mixed.
- Remove from machine, and gently stir in the raspberries and chopped prunes to the batter.
- Drop scone batter onto a greased oven-proof dish, and allow to bake for 20-30 minutes at 350°F (180°C or gas mark 4), or until a knife comes out clean.
No items found.
Nutritional Info
Storage
Notes
Bake these scones at the crack of dawn, so that your family can enjoy them with ghee or SCD strawberry spread. They can be a great snack in your lunchbox as well.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments